1 (10-inch) angel food cake
6 chocolate peppermint patties
1/2 cup nuts
1/8 teaspoon peppermint extract
1 quart vanilla ice cream

Cut cake into 4 layers. Chop peppermint patties and nuts. Soften ice cream slightly. Stir in candy, nuts and peppermint extract. Spread a thick layer of ice cream mixture between cake layers and rebuild the cake. Cover top with ice cream mixture. Keep in freezer. There is no thawing necessary to serve.